After an exciting competition and top level cooking, spirits were high and the jury chose two winners:

First place was awarded to Stefan Lenz, head chef at the Austrian Relais & Châteaux Hotel Tennerhof in Kitzbühel. The second place went to Ivan Prieto Caneda, Sous Chef at Restaurant Maître at Landhaus Kuckuck (Cologne).

Out of 65 applicants, the eight strongest chefsqualified for the semi-finals in Cologne. They demonstrated their skill in a captivating live competition in the modern kitchens of Enólogos AG. The visitorswitnessed an exciting spectacle with many surprising creations from the hands of young culinary talents. The high-caliber jury of top chefs , , Sebastian Frank, Jörg Leroy Georg Mausgagen, Sascha Stemberg, Chef of the Year 2013 Christian Sturm-Willms, Miguel Contreras, Dirk Rogge and Otto Wimmer judged the three-course menus and finally chose the two winners of the competition.

Stefan Lenz impressed with char, pine tops and turnip as a starter, dove, cocoa and green almond as a main course and vineyard peach,sorrel and olive oil for dessert. The runner-up, Ivan Prieto Caneda surprised the judges with a menu of mackerel, langoustine and roast potato purée,followed by Sisteron lamb, rabbit kidney and liver for the main course and a dessertofValrhona chocolate bar with caramelized cardamom mousse and carrot almond buns. At the award ceremony the happy winner took the exclusive gold-plated knife of FriedrDick and thus receiving the key to the finals at the Anuga in Cologne 2015.

In addition, three special prizes were awarded: The”United Against Waste” Awardfrom Unilever Food Solutions for the respectful handling of food went to Peter Bogdanovic, head chef at Ravensburger Romantik Hotel Waldhorn. The award for”The dish above and beyond” by Ron Zacapa for the best food pairing with rum went to the winner of the event, Stefan Lenz, for his main course. For the most surprising dessert moment,Luke Sulik was honored with the “Better Desserts Initiative”Awardby Lagnese and Service Association.

The following participants took part in the semi-finalsin Cologne:

Salvatore Bella, Executive Sous Chef, Restaurante Da Vero, Charles Hotel, MunichPeter Bogdanovic, chef, Romantik Hotel Waldhorn, RavensburgMarcel Kokot, Sous Chef, Kasteel Landgoed Altembrouck, Châteaux Wagyu, Voeren / BelgiumStefan Lenz, Head Chef Relais & Châteaux Hotel Tennerhof, Kitzbühel, AustriaIvan Prieto Caneda, Sous Chef, Restaurant Maître at Landhaus Kuckuck, CologneRainer Sarrazin, Operations Support Manager Aramark, Neu IlsenburgLuke Sulik, Sous Chef, Gourmet Restaurant “Navette” in the Columbia Hotel RüsselsheimFlorian Volke, Junior Sous Chef, Opus V, Mannheim

As part of the programme, several chefs took part in cooking shows on stage: Spanish chef Burgos Ignacio Rojo brought along different natural products from the forests of Spain to present them on a plate. The programme also saw the appearance of the “iChefs” consisting ofChef of the Year 2011 Sebastian Frank (Restaurant Horváth *, Berlin), Chef of the Year 2013 Christian Sturm-Willms (Yu Sushi Club in Kameha Grand, Bonn) as well as the runner-up of 2013, Christian Singer (Restaurant Tim Raue **, Berlin). In a two-hour performance, they demonstrated their innovative ideas around duck, root vegetables and rum. After the award ceremony, the lucky winners and their delicious food were celebrated late into the night at the Ron Zacapa Night.

More information atwww.kochdesjahres.de.

© Koch des Jahres / Marcus Scheuermann